Chaource 250 g

description

The chaource has the peculiarity of having a centripetal refining showing over time the contrast between its creamy edges and its fine textured and slightly grainy core. Its texture is creamy, smooth and firm all at the same time. It gives off a faint smell of fungus and can develop fruity flavours, including hazelnut and a slight taste of fresh mushrooms

This cheese owes its name to the small town of Chaource, located in the Aube 30 km south of Troyes. But we find the first traces of Chaource or its equivalent, in the twelfth century, when farmers from the village feasted the Bishop of Langres with their presents of large quantities of cheese. Charles le Bel, passing through Chaource, asked for the cheese, and Margaret of Burgundy demanded it at her table. In the early nineteenth century, a trader launched Chaource and introduced it in Paris. PDO since 1970.